Recipe #83 Mushroom Creamy Stroganoff

Shopping list

• Dry pasta (around 90gr per person)
• 2 tablespoons Olive oil
• 500 gr mixed mushrooms (chestnut mushrooms and white mushrooms)
• 1 onion finely chopped
• 1 small package of vegan cream
• Sea salt 1 teaspoon
• Black pepper 2 teaspoon
• Garlic powder 2 teaspoons
• Dry parsley 3 teaspoons
• 1 cup of white wine
• 2 tablespoons of nutritional yeast
• 1/4 cup of plain flour
• vegetable stock cube

Method 

Cook the pasta accordingly to the package instructions. 

For the sauce:
Cut finely the mushrooms in a chopper or food processor.

Add 1 to 2 tablespoons of olive oil into a medium sized saucepan and cook the onion till it's translucent. Throw in all the mushrooms in and stir. After 1-2 minutes cover them with the wine and season with salt, pepper and garlic. Add a vegetable stock cube and 1 cup of water and let it cook on medium heat for about 10min so it thickens into a nice sauce.

Now add the cream and the parsley and let this thicken for another couple of minutes. Stir well and add the flour and the nutritional yeast. This should thicken the sauce.

This should make enough sauce for 4-5 people.